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Baker's Percentage Calculator
Convert between weights and baker's percentages
Baker's percentages express each ingredient as a percentage of the total flour weight. Flour is always 100%, making it easy to scale recipes and compare formulas.
- Why use it? Scale any recipe up or down instantly by changing flour weight
- Hydration: Water percentage tells you how wet the dough will be (65-85% typical)
- Consistency: Compare recipes regardless of batch size
Flour (100%)
All percentages are relative to flour weight
Total Dough
985g
Total baker's %: 197%
Ingredients
Edit weights or percentages - the other updates automatically
| Ingredient | Weight (g) | Percentage (%) | |
|---|---|---|---|
| Flour (base) | 100% | ||
Common Bread Formulas
Reference percentages for popular bread types
| Bread Type | Water % | Salt % | Starter/Yeast % |
|---|---|---|---|
| Basic Sourdough | 75% | 2% | 20% |
| French Baguette | 68% | 2% | Yeast 0.6% |
| Ciabatta | 85% | 2.2% | Yeast 0.5% |
| Whole Wheat | 80% | 2% | 20% |
| Rye Bread | 70% | 1.8% | 30% |
| Focaccia | 75% | 2% | 15% |
| Brioche | 20% | 2% | Butter 50% |
| Sandwich Loaf | 62% | 2% | 15% |